why make this recipe
Lemon Garlic Roasted Turkey Breast is a delightful dish that is perfect for any occasion. Its flavorful combination of lemon and garlic not only enhances the turkey’s natural taste but also keeps it juicy and tender. This dish is a fantastic choice for family gatherings, holiday feasts, or simply a comforting home-cooked meal. Plus, it’s relatively easy to prepare, making it suitable for both novice cooks and experienced chefs.
how to make Lemon Garlic Roasted Turkey Breast
Ingredients :
- Boneless Turkey Breast (3-4 pounds)
- Lemons (2 large)
- Garlic (6-8 cloves)
- Fresh Herbs (2 tablespoons, mixed or single)
- Olive Oil (3 tablespoons)
- Salt (1.5 teaspoons)
- Black Pepper (1 teaspoon)
- Optional: White Wine or Chicken Broth (1/2 cup)
Directions :
- Pat the turkey breast dry with paper towels and place it in a roasting pan.
- In a bowl, combine the zest of one lemon, juice of half a lemon, minced garlic, chopped herbs, olive oil, salt, and pepper. Mix to create a paste.
- Rub the mixture all over the turkey breast, getting under the skin if possible.
- Slice the remaining lemon and scatter slices around the turkey.
- If using, add white wine or chicken broth to the pan.
- Preheat the oven to 375°F (190°C) and roast the turkey for 1-1.5 hours, until a meat thermometer reads 165°F (74°C). Baste every 20-30 minutes.
- Once cooked, let the turkey rest for 10-15 minutes before carving.
- Serve with pan juices and garnish with lemon slices or herbs.
how to serve Lemon Garlic Roasted Turkey Breast
Serve the Lemon Garlic Roasted Turkey Breast sliced on a platter, drizzled with its flavorful pan juices. You can garnish with additional lemon slices or fresh herbs for a lovely presentation. This turkey pairs wonderfully with sides like mashed potatoes, green beans, or a fresh salad.
how to store Lemon Garlic Roasted Turkey Breast
If you have leftovers, let the turkey cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the turkey for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn.
tips to make Lemon Garlic Roasted Turkey Breast
- Make sure to really rub the garlic and herb mixture under the turkey skin for extra flavor.
- Basting the turkey every 20-30 minutes keeps it moist and flavorful.
- Use a meat thermometer to ensure the turkey is cooked through but not dry.
- Feel free to experiment with herbs like rosemary or thyme based on your taste preferences.
variation
You can add vegetables like carrots, onions, and potatoes to the roasting pan to cook alongside the turkey. They will soak up the delicious juices and make for a complete meal.
FAQs
Q: Can I use a frozen turkey breast for this recipe?
A: Yes! Just be sure to fully thaw it in the refrigerator before cooking.
Q: Is it necessary to use fresh herbs?
A: While fresh herbs enhance the flavor, you can use dried herbs in a pinch. Just reduce the amount to about one tablespoon.
Q: How do I know when my turkey is done?
A: The turkey is done when a meat thermometer reads 165°F (74°C) in the thickest part of the breast.
Lemon Garlic Roasted Turkey Breast
Ingredients
Main ingredients
- 3-4 pounds Boneless Turkey Breast Choose a fresh or thawed turkey breast.
- 2 large Lemons Zest and juice needed.
- 6-8 cloves Garlic Minced for the paste.
- 2 tablespoons Fresh Herbs Chopped; mixed or single variety.
- 3 tablespoons Olive Oil For the paste.
- 1.5 teaspoons Salt
- 1 teaspoon Black Pepper
- 1/2 cup White Wine or Chicken Broth Optional for added flavor.
Instructions
Preparation
- Pat the turkey breast dry with paper towels and place it in a roasting pan.
- In a bowl, combine the zest of one lemon, juice of half a lemon, minced garlic, chopped herbs, olive oil, salt, and pepper to create a paste.
- Rub the mixture all over the turkey breast, getting under the skin if possible.
- Slice the remaining lemon and scatter the slices around the turkey.
- If using, add white wine or chicken broth to the pan.
Cooking
- Preheat the oven to 375°F (190°C) and roast the turkey for 1-1.5 hours, until a meat thermometer reads 165°F (74°C), basting every 20-30 minutes.
- Once cooked, let the turkey rest for 10-15 minutes before carving.
